Ingredients
6 Medium red or golden beets, trimmed, leaving 1 inch stems attached.
¼ Cup olive oil
Balsamic vinegar, salt, and pepper to taste
8 oz Goat cheese, plain or herb
30 Fresh sorrel leaves
1 Cup pecans, chopped and roasted
Preparation
Preheat oven to 425.
Wrap beets in foil. Roast until tender, 1 ¼ to 1 ½ hours. When cool enough to handle, peel beets and cut off stems and root ends. Halve beets crosswise and arrange, cut sides down, on a work surface.
Cut cheese logs crosswise into ¼ inch slices with an oiled knife, then halve slices. Arrange cheese slices in one layer on tray and brush with olive oil, then top each with a beet slice.
Toss a salad with sorrel leaves, vinaigrette, and pecans. Place the cheese and roasted beets on top and serve immediately.
